Mushroom and Spinach Tarts with Tomato Salad
2 - Lunch, Main
Ingredients
Tomato salad:
2 tablespoon pine nuts, toasted
250 gram grape tomatoes, halved
2 small (180g) vine-ripened tomatoes, sliced thickly
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 cup loosely packed fresh basil leaves
salt and freshly ground black pepper, to season
Mushroom and spinach tarts:
150 gram baby spinach leaves
20 gram butter
300 gram button mushrooms, sliced thinly
1 egg, beaten lightly
250 gram fresh ricotta
2 tablespoon finely shredded fresh basil
2 sheets ready-rolled butter puff pastry, halved
salt and freshly ground black pepper, to season
Directions
1 Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper. Reserve 1 cup of loosely packed spinach leaves.
2 Heat butter in a large frying pan over high heat; cook mushrooms until browned and tender. Add remaining spinach, cook, stirring, until beginning to wilt. Drain the mixture on absorbent paper.
3 Combine egg, ricotta and shredded basil in a medium bowl. Season with salt and freshly ground black pepper.
4 Place the pastry rectangles on trays. Spread the ricotta evenly over pastry rectangles, leaving a 1.5cm border; fold in borders. Top with the spinach mixture. Bake for 20 minutes or until pastry is browned and crisp.
5 To make tomato salad, combine all the ingredients in a large bowl. Season with salt and freshly ground black pepper.
6 Serve tarts topped with the reserved spinach leaves and the tomato salad.
Nutrition
Serving Size: Serves 4